Ingredients
- 600g skinless salmon fillets, in 3cm wide strips, pin boned
- 2 tablespoons Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil
- 1/4 rice wine vinegar
- 1 tablespoon soy sauce
- 2 bunches broccolini, cut into thin strips
- 6 spring onion's, sliced thinly
- 2 tablespoons sesame seeds, toasted
Marinade:
- 1/2 cup soy sauce
- 2 tablespoons Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon honey
Method
1. Mix together all ingredients for marinade in a medium bowl. Add salmon pieces toss to coat. Cover with glad wrap and refrigerate for up to 30 minutes.
2. Cook the soba noodles according to packet instructions, then drain and set aside.
3. In a large fry pan or wok, grill the salmon pieces for 5-7 minutes or until cooked to your liking. Turning every 2-3 minutes. Remove from the pan and cover loosely with fol then set aside.
4. Turn the heat up to high, in the same pan add the Cobram Estate Hojiblanca Extra Virgin Olive Oil, rice wine vinegar and soy sauce. Add the broccolini, snow peas and edamame and stir fry for 2 minutes. Add the soba noodles and toss through to heat.
5. Serve noodles and vegetables topped with salmon, spring onions and toasted sesame seeds.
